Zucchini Parmesan

Growing up, my favorite food was lasagna. I think I actually ate something involving tomato sauce, pasta, and cheese nearly every day of my childhood. When we started GAPS we cut out all dairy, nightshades, and grains so that really put a damper on my favorite food!

Zucchini Parmesan

Over time we found we could handle cultured dairy, and eventually we were able to introduce some aged cheese. (Mozzarella and ricotta are still out on full GAPS). We also introduced tomatoes and peppers successfully! We’ve done lasagna with thin slices of zucchini but the texture really doesn’t work for me. While this dish is not lasagna, it satisfies me the same way.

The Sauce

(Makes about twice what you’ll need)Ingredients

I'm the only one who likes eggplant, so I made up eggplant parmesan with the leftover sauce. Instead of broiling the eggplant, I saute it first.

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3 comments to Zucchini Parmesan

Oh, this looks good. We LOVE zucchini in our house, not enough to marry it of course, but we eat it a lot in my house 🙂 🙂 Thanks for this nice recipe 🙂 love and hugs from the ocean shores of California, Heather 🙂

Preparing the Basics

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